Hot Honey Recipe

5 from 15 votes
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This 3-ingredient, 5-minute hot honey sauce is sweet, sticky, spicy, and perfect for drizzling and spreading over everything like pizza, cornbread, biscuits, and more!

A spoonful of homemade hot honey

I recently ran out of my chili-garlic-infused honey and decided I was too impatient to wait for a new batch to infuse over several days. So I thought it was finally time I give hot honey a try.

This spicy-sweet condiment is just as delicious but ready in just 5 minutes! The difference? Using heat helps the chili infuse into the honey in just a fraction of the time.

Better yet, you probably already have all the ingredients in your pantry. So this a super cheap and simple all-purpose condiment to prepare. Especially when a single bottle of the stuff in grocery stores is easily over $10+ (gasp!). You can also decide whether or not to keep the chili solids in the honey (it will get hotter over time, this way) or strain them out!

Looking for similar DIYs? You might enjoy fermented garlic honey, spicy pickled garlic, or honey fermented ginger and lemon!

Homemade hot honeh in a small jar

What Is Hot Honey?

Hot honey is simply honey that has been infused with chili peppers (dried or fresh) to make a sweet and spicy sauce. The type of chili and the amount used will all impact the exact flavor and spice level. And, unlike my chili and garlic infused honey, this version skips the several days of slow infusing time and simply simmers all the ingredients for several minutes.

The type and quantity of chili used will impact the flavor, making it more versatile than pre-made grocery store versions. When eating it, you’ll first taste the honey’s lovely sweetness, which gives way to a lingering (delicious) heat. It’s beyond moreish, so let’s jump right into the hot honey recipe!

The Ingredients

This hot honey recipe requires just three pantry staples.

  • Honey: Use high-quality honey you like the taste of (try to use local honey where possible). This would also be a good use for crystallized honey, as heat breaks down the crystals.
  • Apple cider vinegar: ACV balances the sweet honey flavor and adds depth. White wine vinegar or rice wine vinegar may also work.
  • Chili: A combination of chili powder (optional) and red pepper flakes will provide the hot honey with a different texture and flavor. Adjust the amount to taste, and feel free to experiment with different chilies.
Ingredients for hot honey

What is the best chili to use?

This really comes down to what you have available and the flavor and spice level you’re looking for.

  • Korean pepper flakes (gochugaru) – milder,
  • Red pepper flakes – hotter,
  • Dried smoky chilies – mild to hot and smoky.

You can also use full fresh or dried chilies, using whichever one matches your desired heat levels. For example:

  • Anaheim is relatively mild.
  • Guajillo and jalapenos are medium.
  • Chipotle and habanero peppers are hot.
  • Chile de Arbol is very hot.

Note that using fresh chile peppers will affect the shelf life. Also, when using fresh chili, note that the amount of seeds you add will affect how spicy the honey hot sauce recipe is.

You might also want to add a pinch of salt to the cooled hot honey just before storing it. This is entirely optional, though.

How to Make Hot Honey Sauce

Add the honey and dried chili flakes (and powder if using) to a small saucepan, stir, and bring to a simmer over medium-low heat.

Simmer (don’t boil!) the mixture for 3-5 minutes, stirring occasionally. Then remove from the heat and stir the apple cider vinegar into the hot honey sauce.

Steps for making hot honey

Strain out the chili flakes through a fine mesh strainer once it’s almost fully cooled if you want a smooth sauce.

Allow it to cool down, and transfer it to a sterilized jar. Enjoy!

Storage Instructions

Store the hot honey in a sterilized jar in a cool, dark cupboard for 3 months.

If you use fresh chilies, I aim to use the hot honey within 1-2 weeks (up to a month if you’ve strained out the chilies). And keep it stored in the fridge.

Note that honey will thicken when chilled. Bring it back to room temperature before using it (or pop it in the microwave for 10-15 seconds).

Homemade hot honey in a saucepan

How to Use Hot Honey?

This homemade hot honey sauce has no shortage of serving options, including drizzling it over:

This spicy honey sauce is good for more than just drizzling, too. Here are some other ways you might enjoy this spicy-sweet treat.

  • Spread over cakes, biscuits, and cornbread
  • Spread over toast, bagels, crumpets, soft pretzels, scones, etc.
  • Turn it into a marinade or salad dressing
  • Add to cheese boards/ charcuterie boards
  • Spoon over baked brie and camembert
  • Add to cocktails
  • Create a soothing drink during cold/flu season

It also makes a wonderful edible gift for the holidays and special occasions.

A bowl with hot honey

FAQs

Is there a heat-free method?

You could refer to my chili and garlic-infused honey recipe. It allows the ingredients to infuse into the honey over several days. Omit the garlic for a simple spicy honey sauce.

Can I use fresh chilies?

Yes, however, using fresh chilies in this honey hot sauce recipe will affect the shelf life. And the flavor will obviously vary on the type used. I recommend using around 1 fresh chili per teaspoon of red pepper flakes.
When using fresh chilies, I recommend straining them out of the mixture and using it within a month.

Do I have to keep the chili flakes in the honey?

No, feel free to strain the mixture before storing it if preferred. If you leave them in, the mixture gets hotter over time as they infuse further.

Can I use maple or agave instead?

Technically yes, you could also use vegan dandelion honey in place of regular honey.
Though I recommend you store it in the refrigerator and aim to use it within 1-2 weeks. It may last longer, but I’m not entirely sure. Whereas honey will store practically indefinitely (it’s the add-ins that affect its shelf life), I haven’t tested it with other syrups.

What if my honey crystalizes?

Place the jar in a bowl of hot water, and it should help melt the crystals. You could also microwave it in 10-second increments, stirring in between.

Homemade hot honey in a jar

Recipe Tips and Notes

  • To adjust the heat: You can experiment with different types of chili flakes or dried/fresh chilies and how much you add to the honey. If you only discover it’s too mild, add more chili flakes to the mixture and allow them to infuse over several days in the pantry. Or, if it’s too hot, add more honey (for a more mellow flavor) and return it to the heat.
  • Adjust the flavor: Use a combination of regular and smoky chilies for extra depth of flavor in the spicy honey sauce.
  • For ‘instant’ hot honey: Combine high-quality honey with the chili sauce or chili paste and microwave for 30 seconds. Adjust the amount to taste. I recommend one teaspoon of hot sauce per two tablespoons of honey. Store this in the fridge.
  • Keep the heat low: Honey is simple to boil, bubble up, create a massive mess, and burn. I recommend paying attention to the pan and keeping it to a gentle simmer.
  • Avoid old chili flakes: They lose potency over time. So you may find the hot honey sauce ends up milder than expected.

More Chili Lovin’ Recipes

If you try this hot honey recipe, I’d love to hear your thoughts/questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!

Hot Honey Recipe

5 from 15 votes
By: Samira
This 3-ingredient, 5-minute hot honey sauce is sweet, sticky, spicy, and perfect for drizzling and spreading over everything like pizza, cornbread, biscuits, and more!
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 16 Tablespoons

Ingredients 
 

  • 8.8 oz honey 1 cup
  • 0.3 oz dried chili flakes 2 Tbsp (read FAQs for using fresh chilies and the notes section below for more info on type of chilies)
  • 1.5 Tbsp apple cider vinegar white wine vinegar or rice wine vinegar may also work.
  • 1/2 tsp chili powder optional

Instructions 

  • Add the honey and dried chili flakes (and powder if using) to a small saucepan, stir, and bring to a simmer over medium-low heat.
  • Simmer (don’t boil!) the mixture for 3-5 minutes, stirring occasionally. Then remove the hot honey sauce from the heat and stir in the apple cider vinegar.
  • Allow it to cool down, and transfer it to a sterilized jar. Enjoy!

Storage Instructions

  • Store the hot honey in a sterilized jar in a cool, dark cupboard for 3 months.
    If you use fresh chilies, I aim to use it within 1-2 weeks (up to a month if you've strained out the chilies) and keep it stored in the fridge.
    Note that honey will thicken when chilled, so bring it back to room temperature before using it (or pop it in the microwave for 10-15 seconds).

Notes

  • To adjust the heat: You can experiment with different types of chili flakes or dried/fresh chilies and how much you add to the honey. If you only discover it’s too mild/hot after preparing it, either add more honey (for a more mellow flavor) OR add more chili flakes to the mixture and either return it to the heat or allow them to infuse over several days in the pantry.
  • Adjust the flavor: Use a combination of regular and smoky chilies for extra depth of flavor in the spicy honey sauce.
  • For “instant” hot honey: Combine high-quality honey with the chili sauce or chili paste and microwave for 30 seconds. Adjust the amount to taste. I recommend one teaspoon of hot sauce per two tablespoons of honey. Store this in the fridge.
  • Keep the heat low: Honey is simple to boil, bubble up, create a massive mess, and burn. I recommend paying attention to the pan and keeping it to a gentle simmer.
  • Avoid old chili flakes: They lose potency over time, so you may find the hot honey sauce ends up milder than expected.

What is the best chili to use?

This really comes down to what you have available and the flavor and spice level you’re looking for.
  • Korean pepper flakes (gochugaru) – milder,
  • Red pepper flakes – hotter,
  • Dried smoky chilies- mild to hot and smoky.
You can also use fresh chilies, using whichever one matches your desired heat levels. For example:
  • Anaheim is relatively mild,
  • Guajillo is medium,
  • Chipotle is hot,
  • Chile de Arbol is very hot.
Note that using fresh chilies will affect the shelf life. Also, when using fresh chili, note that the amount of seeds you add will affect how spicy the honey hot sauce recipe is.
 
Check the blog post for more notes, serving recommendations, and answers to top FAQs!
Course: Condiment, Dessert, DIYs
Cuisine: American, Asian
Freezer friendly: No
Shelf life: 3 Months (shelf stable)

Nutrition

Serving: 1Tbsp, Calories: 49kcal, Carbohydrates: 13g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 10mg, Potassium: 21mg, Fiber: 1g, Sugar: 13g, Vitamin A: 176IU, Vitamin C: 1mg, Calcium: 3mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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